Spiced Apple Crumble Porridge

by Olivia Cartwright,

  • Coconut oil - 1 tablespoon
  • Granny smith apples 2, peeled and diced
  • raisins or sultanas - 2-3 tablespoons
  • ground cinnamon - 1 teaspoon
  • shaved nutmeg - 1/2 teaspoon
  • honey or maple syrup - 2 tablespoons
  • rolled oats - 2/3 cup
  • almond milk -  2 ½ cups
  • pinch of salt
To serve
  • crunchy granola or museli  - ¼ cup (optional)
  • shredded - coconut 2 tablespoons
  • almond milk or Coyo

Method:

  1. Heat coconut oil in a medium-sized pot on medium heat. Add apples, raisins/sultanas and cinnamon and cook, stirring frequently, for 2 minutes until apples and raisins are just starting to soften. Add honey and toss with apples and raisins to coat. (you can bulk make this for the week and add to your porridge daily)
  1. Add rolled oats, almond milk and salt and bring to a gentle boil. Simmer, stirring frequently, until the porridge has thickened, about 2 minutes.

To serve, divide porridge between bowls. Sprinkle over crunchy granola and coconut. Serve with almond milk (or a little coconut yogurt for a treat!).


New Years Solutions

by Olivia Cartwright, , link

It’s that time of year again. The dreaded “ New Year’s Resolutions” have come around again!  Most of us start with eager enthusiasm, only to experience a bit of a wobble towards the end of January. Sound familiar?. So why not make this the year you make new habits and set yourself up for success rather than failure. Trust me, it’s easier than you think!

Historically, my January cleanse is my always favourite. You have that boost of motivation which makes you approach it with excitement and exhilaration (like starting a brand new notebook with a pristine page). January is also perfectly set up for cleansing. It’s an indoor month which means you can really ease yourself into the process and truly relax and reset without the guilt. There are far less social engagements and so many people are doing Dry January that you don’ have to miss out on much at all. You can really forge out a proper amount of time to dedicate to your pre and post-cleanse eating. 

I truly believe the success of a cleanse is in the pre and post-cleanse eating. It’s all about taking your time before and after your cleanse to slowly reintroduce foods and caffeine and treat yourself gently and with lots of kindness. I like to allocate at least 5 days on either side of a cleanse to prepare my body for the detox and bring food groups back in. 

While we are on the subject of motivation, my hot tip is to pre-book! I urge you to harness this tool and schedule your cleanses for the year. If you book them in now, you are less likely to make excuses down the line. We recommend cleansing with the seasons, so with all 4 seasonal cleanses in the diary, you’ve already on the road to success! There is no need to overhaul your whole life but these small tricks can really big change. After all, the futures looking healthy and bright. Happy New Year!


Christmas truffle recipe

by Olivia Cartwright, , link

 

Christmas is a time of indulgence, filled with food, fun and of course lots of chocolate. We love to make our own treats so we know exactly what's gone into them without compromising on taste. This is a great, simple recipe for the whole family to enjoy. They also make great treats. 

  • 240 ml light coconut milk
  • 300 g dairy-free dark chocolate
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla bean paste, or vanilla extract
  • 1 handful of desiccated coconut
  • 1 handful of mixed nuts , such as pecans, hazelnuts, macadamias
  • 2 tablespoons quality cocoa powder
  1. Pour the coconut milk into a small pan over a low heat and heat through.
  2. Snap the chocolate into a bowl, add the coconut oil, then pour over the coconut milk and stir gently to combine – it’s important not to mix too quickly.
  3. Stir in the vanilla, then cover the bowl with clingfilm and place in the fridge to set for at least 4 hours.
  4. When the truffle mixture is almost set, toast the desiccated coconut in a dry frying pan over a medium heat for 1 to 2 minutes, or until lightly golden, then tip onto a plate.
  5. Return the pan to the heat, scatter in the nuts and toast for 2 minutes, or until golden. Leave to cool for a few minutes, then finely chop and place onto a second plate.
  6. Spread the cocoa powder over a third plate.
  7. Using a teaspoon, scoop out little balls of the truffle mixture and roll in the palm of your hands, placing them onto a tray
 


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